LEGENDARY Texas BBQ! BEST Beef Brisket | Franklins vs. Terry Black’s in Austin Texas | 5 HOUR WAIT!

Hey guys, I'm here in Austin, Texas, and there are so many amazing BBQ places right here in Austin. I'm only here for a day and a half. I can't visit them all, but I will definitely try the first place. I'm going over here to Terry Black's BBQ, which is supposed to be one of the

best

BBQ's in Texas, and that's the smokehouse, this is where the magic happens, look at all the smokers they have back here, they use post oak for smoke everything that is. where does it get that really intense smoky flavor from, I mean yeah this is enough, getting you through the winter safely, oh my god I saw

brisket

s, 150

brisket

s a day smoking these babies, Tommy is the real hero here , this is Texas, okay, this is not like Alaska. he's standing here like 100 degrees right now, oh you smell the meat, you smell the smoke, you smell the spices, what's left, well thank goodness they have briskets, they're definitely going for briskets, maybe a little bit of meat chopped, I really want one of everything, but let's see, let's see what.

We can do it so you walk around it's like a cafeteria city where all the meat is distributed so I really want to be out there this is the size so how do you do it? step one

wait

in line step two select the size, choose the meat, smile and be happy because you're in Texas eating barbecue, that's exactly what I want to do. Smile and be happy and munch on a juicy brisket. No, we have macaroni and cheese, green beans, creamed corn, Mexican rice, all the usual stuff. Banana pudding I'm definitely going to try that has my sauce, yes this is a Texas pan, how many slices do you want?

That's good, oh oh, it's a new

beef

rib, oh my gosh, this brisket, Texas is known for brisket and this thing that's a southern belle oh my gosh, this is so pretty it's almost raw and this is the fatty part of the brisket and this is the leanest part and look at them, believe me, just breaking down from the light pressure of the fork, they recommended this jalapeño sausage. It looks like jalapeño with cheese in the middle, beautifully smoked links and then the big kaboski, the huge

beef

rib, if this doesn't excite you right now, you might just be a robot that doesn't need to eat a plastic fork. just pushing it lightly and you can see all that juice ready to burst to the surface like a meaty geyser and that fat just renders perfectly.

You know, when this touches your tongue, you know that thing is going to magically dissolve and that's where the magic lies. that's my favorite part, seriously, every place my fork touches this meat it breaks with the slightest pressure, I mean it's sensitive, sensitive meat, don't hurt its feelings because this thing is too sensitive and this is my part favorite, right? here in the back with all that charcoal and spice is that and this look at all that nice charcoal and spice floating all over one side of this delicious ribbon of meat just look at that smoke ring, that's a ring that all the You guys should be jealous.

I came all the way to Texas for some of this. I mean, while I'm in Austin, this is the only thing I'm going to eat. This is one of the most glorious smelling ribs. All that fat mixed with the smoked meat. perfection, tender to the touch, all covered in peppers, spices, hello Texas, come here, oh I've heard the legend of Texas. The legends of barbecue and mints are an insult to the real deal. Did you see that he didn't need to bite? Let me show you Again, all you have to do is give it a meaty kiss, show me some love, you'll love going back to the tenth plate.

I have eaten many beef ribs in my life. The flavor is beyond anything I've ever had before. My God. God the fat part this thing needs to be put on a throne and be worshiped because I swear this was made by the divine like it should be in a museum in case you know there are security guards everywhere there is meat like when you walk through this this little layer of spice perfectly crispy slightly charred outer shell and you get to this part right here. I'm going to go ahead and call this the tender zone when you're in the tinder zone you don't need to do anything more than just kiss it and this falls apart you see all that fat when you take a bite this will just start melting on your tongue creating this magical, silky smooth, sauna-like experience for your taste buds and then when you think you are in the most blissful moment. of meat heavens, you start to taste the smoke, the tenderness of the meat, the enormous meaty flavor and then you realize that this is not heaven, it is Texas and Texas is where meat heaven resides.

The

best

part is here guys, right here, right next to the bone, you know how. You know when you're in food heaven when every dish you've ever eaten starts appearing before your eyes, that's a good sign and oh my goodness that happens every time you take a bite of this and really when you want to pick the bone off. . the meat, a plastic fork is all you need, turn and slide the baby to clean it as if it just had a bath, don't forget that I took every last remaining bite off the bone, otherwise you are not showing this meat loaf the respect I definitely want. a nice fatty piece look at that smoke ring now I know why so many people when they retire move to Texas we don't need tea to eat these things that aren't really needed when I'm old and I can't chew anymore I'm coming here the taste of meat of the brisket in every bite is a perfect combination of fat, meat and smoke and when you finish the spices and loads it's like someone took a bunch of ingredients and a masterpiece right here, it's so tender, I think the song elvis should actually be called love me beef brisket everything about it the huge meaty flavor the smoke the fact that I could only really push the meat to the roof of my mouth and my tongue everything falls apart I need vegetables I have to dress if you ever experience overload of meat, which I normally don't have that problem, this is almost too powerful, this is the best thing I was told: dip it in some sweet barbecue sauce, oh, these sausages, I feel like they should have a ring. of other sausages just forming a group around him because he's a star, I mean I thought this was like a disposable item, you're in the presence of a giant beef rib and brisket, how good could you be, how wrong was I? with the cheese.

It just explodes when you take a bite, you get that great spicy flavor from the sweet jalapeño bbq sauce, like they recommend this be a pro chip that is so cheesy, oh man, every time I take a bite of this I feel like would have washed away the entire twilight. series again I think these three honestly I love beef rib but sausage I'm in Texas so it might be sacrilege for me to say I might like it more than brisket that sausage really is somewhere else . level I think it's time I eat some fruit hello fluffy cloud oh man magnolias in new york have nothing on them like this bread pudding yeah real bananas for sure oh that taste is great it's really like eating a sweet banana cloud I'm absolutely convinced this is what banana cloud tastes like everything here so good so good I can't even like I'm beside myself right now how good everything is what a

legendary

barbecue place I don't know how I can be better than this I'm going to go try a place tomorrow that's supposed to be better supposed to be the best in Texas maybe the best in the country maybe the best barbecue in the world tomorrow getting ready for a four

hour

wait

I'm going to make a barbecue in Franklin and the expectation is is is is is up there see you tomorrow around 5 30 5 30 in the morning I have to wait in line for what is apparently the best barbecue in the known universe franklin has a chair although I don't have a jacket but hey, this is Texas, it's already like 100 degrees outside when it's six in the morning.

I booked a hotel about a 15-20 minute walk from Franklin's and this is how I'm going to get there. I lost, I walked past Franklin's across the street and I only realized because I start to smell amazing barbecue and I thought, wait a minute, it must be close to here, it's Franklin Barbecue, so this is the line at this moment, only a few of us here there are chairs for you down there people leave I bought mine because I thought I didn't know there were going to be chairs with that but I bought mine so they let you use the bathroom they give you water and those things if you get here early you can stand under the awning so you don't get the sun or the rain, but this is where I'll be for the next five

hour

s yeah you just showed up buddy my lion friend is coming I'm coming I was going to Stone us dude this is our famous wrong rock donut wait this is a famous donut yeah bad job done but I bought you one of these I know I know you eat a lot oh my god this guy is too much great, look how big these donuts are. on this face, this is a donut, oh my god, there's another one, dude, this thing weighs like 20 pounds, we get a good workout lifting this, there's another one here, oh man, what's this like?

The original is the original chocolate, good sir, thank you. so much so that I will be eating this for the next four days, that's crazy, yeah, not only is it big in size, big in flavor, oh gosh, okay, here's more information about this place that you'll probably find very useful once you put in line. Around eight o'clock they come and take your order and then I assume they will take your order again once you come in. Plus, you don't really have to wait in line, do you know this if you order? over three pounds of food that I already made for myself, you can get it to go and you can go to their website, reserve it in advance, you can't, I couldn't do it for today, I tried, but you could do it for a week from now to You don't have to wait in line to get the barbecue and I didn't know it, but the beef rib is only on the weekends.

I feel like I missed a lot today so I would just pre-order. on a weekend, come take all your stuff, be careful, eat it somewhere else, that's what I'd do next time anyway, the line has grown to the end of the building over there, I still don't think it's so bad. line right now it's almost time it's almost 11 o'clock almost five hours of waiting let's see how it is finally after five hours of waiting let's play barbecue it's all mine okay this stuff is so juicy it's forming a meaty, greasy puddle at the bottom of my tray let me show you what I have, I have some ribs, sausage, ling, pulled pork, smoked turkey, everything they have on the menu today, the only thing I'm missing is the beef rib, which only the weekends, by the way, is very sad. turkey salt and pepper beautiful lean meat, I'm thinking just touching it now this might be a little dry, I hope not, but it could be juicy, crumbly pulled pork as I poke it with my fork, the sausage seems very spicy. of chilis, herbs here, but this is what I'm really here for, look at these perfectly smoked pork ribs topped with salt and pepper, a little sauce on this thing, it's a juicy look, that's what I'm really here for and most of people are here in Texas for the brisket ribs, as much as I love you, I have to step aside because the star Beyonce has arrived, that's a smoke ring that's not for amateurs and as soon as I touch the meat , I just push it lightly with my fork, you see. all the juices coming to the surface trying to gush out perfectly crispy on the outside the most tender looking and this is a mix of fatty and lean brisket this is one of the best smoked briskets I have ever seen this place definitely has a love story with breasts and that's why they can put such a nice ring on it and the part in the middle that's the part I love that's the river of fat here's where it will really melt so well in your mouth and look at this this is the part lean right here look at that beautiful smoke ring johnny cash write a song about this it pulls apart like a beefy tender accordion but this is what I'm looking for this is the greasy part you don't want to put too much pressure on this because you'll damage it oh look , just a little pressure and it just falls apart, that's how tender this brisket is, oh god, if I squeeze this even a little, I'd have to pay for it because I already damaged it.

I've been thinking about this barbecue place since I heard about it about five six years ago. I've been dreaming of coming here. Well, I'll start from what I think is probably the least tasty to the most tasty. the turkey breast wow, I mean I'm pretty sure turkeys can't fly, but this bird is so hot the smoky flavor of this chicken breast what's the next level of smoke the ingredient in most of the dish, including the brisket, it's just salt and pepper and smoke and to make something like that it works so well, that's why I believe the barbecue god exists and he or she resides in Texas.

I want to take something that I would otherwise say, ah, this is too dry, but to have it. the flavor makes up for the dryness so much that I honestly can't stop eating and I don't think I've ever uttered the words that trick will dry out, give me another piece until today, moving on to the pork ribs and I'm picking up. lift this piece at the end, oh my god, salt and pepper, barbecue sauce and smoke, transform this rib into something that if it were mylast meal on the planet, I would be very happy, look at all that beautiful color, salt, pepper, a little sauce and this thing, look how easily it falls apart, it may look dry on camera, but trust me, it's anything but It's a juicy rib and it falls off the bone just like that.

I came for the brisket. I fall in love with these ribs with every bite. I guess my mouth is full of tender, juicy, melting, delicious rib meat, which is just engulfed in smoke and as you chew the smoky flavor becomes more and more intense until the meat goes down, you're excited and you're going to be begging for it. starting that process again, it's too good, I mean, I knew it. Texas barbecue is going to be good, but this is the divinity of barbecue in the pulled pork, that's no different, okay, so the flavor still has ribs, without a doubt, an amazing sausage, it's not very Spicy, I thought it would be very spicy, it's not spicy again, extremely smoky, I like it a lot.

The fatty flavor of this sausage is not as good as the cheddar sausage at Terry Black's. That's one of the best sausages I've ever had. This very solid sausage. Now, the reason we drove to Texas, the brisket, trust me, headline. Texas eats ribs. I may love those ribs, it's not the reason I'm visiting. That Franklin guy might actually be the god of barbecue. When you try the different parts of the brisket, you get different textures, different flavors, some parts a little bit. fatty, some pour a little chewier throughout melts equally in your mouth, can't believe the only ingredient in this is just salt, pepper and smoke, that's it, almost sounds like magic, something they'll cook in Hogwarts, like here's a little salt and pepper and a big hunk of beef now make it taste like the most delicious melt-in-your-mouth smoked food known to man and mission accomplished, these are the briskets smokiest and most tender I have ever put in my mouth.

I love it. the fatty part is my favorite part favorite items 100 pork ribs brisket again they are not going to try the beef rib I am sure, I am sure it is a magical experience because I am already biting into the ribs and the brisket like I feel like floating now I know I'm eating barbecue and I'm eating something that's a little heavy and weighs me down but I feel lighter and let me try this banana bourbon pie oh that's a crunchy pie get the banana bourbon that's tough. Creamy, sweet, crumbly banana flavor, oh yeah, this tart is like the beef brisket of the dessert world, oh this is so good guys, it hasn't disappointed me since I came to Texas, since my first bite of barbecue until this here, not a single disappointing bite. finally getting a good taste of the legends, a couple of local legends,

terry

black

and then franklin, made me realize one thing, god, bbq in new york sucked, this really isn't up to par, guys in

texas

, they got it well, I mean.

I'm sure the BBQ guys are with you, it was a fun little dessert interlude, but I have to get back to the meat of the meal. I have a long journey ahead of me and believe me, I won't leave any of this behind. Leaving you behind, we joined in, I mean, I read in the reviews before coming here that people say it's worth the four hour wait, honestly, waiting in line was so much fun, you have to talk to your neighbors, everyone has a passion similar for the barbecue, so everyone sitting there and having a nice conversation, come here and eat some of the most amazing biscuits and ribs known to man.

All in all, don't regret waking up at 5 am, don't regret coming here at 6:30, sit there, I mean you're sitting and I'm standing, here they have chairs and you're covered, you're not standing In a cell, you're not standing in the rain, you're just waiting for delicious barbecue and, as the old saying goes, good brisket comes to those. who ate it was good things are coming for those I'm pretty sure it's brisket as always guys all the places I went are listed for you in the description box below and don't forget to check out the new t-shirts in store. store, especially if you are a fan of hot pot, check it out, it's very cute, okay, I still have all this to go back to, so thank you all so much for watching until we eat again, see you later.